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Potato Chowder

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Why I Love This Recipe

I have a cookbook that has the last copyright date in it as 1922. I'm adding this recipe for fun. I haven't tried it. There are some recipes in this book that I'd never be able to make because I don't know what they're talking about. I don't know what a raisin stoned is, I don't buy tomatoes by the bushel, I don't use a pressure cooker. Does one assume that "brown" stock is beef stock? The book is great fun. Its called The Century Cook Book and not only has recipes but tells you how to set, and decorate your table, how to train a "green" cook, and how to live economically (a family of 2 lived well on $10 a week). Anyway....heres a simple recipe from this ancient book.

Cooks Note:

This is a good dish for a luncheon, or for supper in the country.

Ingredients You'll Need

6 good sized potatoes
1/4 lb salt pork
1 onion
1 tablespoon butter
1 tablespoon flour
1 pint milk or cream
1 pint water
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon pepper


Cut the potatoes into dice, cut the pork into small pieces, and put it with the the sliced onion into a frying pan,a nd fry until a light brown.

Put into a kettle a layer of potatoes, then a layer of onions and pork, and sprinkles with salt and pepper, and chopped parsley. Repeat this until all the potatoes, pork, and onion, and parsley are in. Pour over them the grease from the pan in the which the pork and onions were fried. Add one pint of water, cover, and let simmer twenty minutes. Scald the milk in a double boiler, and add it to a roux made of the flour and butter. Add this to the pot when teh potatoes are tender, and stir carefully together, so as not to break the potatoes. Taste to see if the seasoning is right. Serve very hot.

This is a good dish for a luncheon, or for supper in the country.

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